3 oz Grilled Chicken (cold left overs), sliced
4 Rosemary Basil Sun-dried tomatoes packed in olive oil, chopped
1/4 teaspoon olive oil (from sun-dried tomatoes jar)
1/2 cup romaine lettuce, chopped
2 low-carb tortilla (I prefer LaTortilla Factory)
2 Servings Yogurt Ranch Sauce
In a small pan, add almonds and toast lightly over medium heat, stirring frequently. As soon as you can smell them, they are done. Look for light golden brown color. Remove almonds from pan and transfer to a small bowl.
Return pan to heat, add olive oil and warm. Once oil is warm, add grilled chicken and lightly brown on both sides. Add tomatoes until warm. Remove from pan. Chop chicken into bite sized pieces as soon as they are cool enough to handle.
Lay your 2 tortillas on a cutting board, or clean work surface. Add 1 tablespoon of Yogurt Ranch Sauce to each tortilla.
Divide chicken, almonds and tomatoes between two tortillas and scatter chopped chicken and warm tomatoes. Add lettuce and 1 tablespoon yogurt ranch sauce to tortillas. Fold tortillas and serve.
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2011 The Slow Roasted Italian – All rights reserved.